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Mushroom, cheese & chilli burgers
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4 sweetcorn kebabs
1 Romano pepper, sliced into 2-3 long pieces
2 tbsp olive oil
2 tbsp coriander, roughly chopped
1 green chilli, deseeded and finely chopped (optional)
1 lime, juice
4 portabella mushrooms, stalks removed
4 Jarlsberg slices
4 brioche or other burger buns
4 tbsp Chilli Mayo
½ curly lettuce
1. Preheat the barbecue (or a griddle pan over a medium heat). Rub the sweetcorn and pepper with 1 tbsp oil and barbecue (or griddle) for
10-12 minutes, turning often, until charred and cooked through. Put the pepper in a bowl, cover and set aside to cool for 10 minutes.
2. To make the salsa, discard the sticks from the corn, then slice the kernels off the cobs. Toss with the coriander, chilli (if using) and lime juice. Discard the skin from the pepper, finely chop the flesh and stir it through. Season.
3. Brush the mushrooms with the remaining oil, season and barbecue (or griddle), stalk-side down, for 5-10 minutes. Turn the mushrooms over and top each with a slice of cheese. Cover with a lid or foil and cook for a further 5 minutes, or until the cheese has melted.
4. Toast the split buns. Spread the bottoms with chilli mayo, then top with the lettuce, cheese-topped mushrooms, some salsa and the burger tops. Serve at once.
This recipe first appeared in the Harvest section of Waitrose Food, July 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2016.